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POMMES DAUPHINES, gruyère, celery, caraway | 12
VENISON tartare*, egg yolk, spruce tip, rye chips | 15
DEVILED EGGS, brandade, smoked bay scallop, scallion | 12
PETIT PLATEAU*, kampachi crudo, 4 gulf shrimp, 4 Glidden Point oysters, espelette butter, black garlic aioli, pear mignonette | 48

SPRING ASPARAGUS, salsa verde, avocado hollandaise, ramps, fermented cranberries | 15
BABY LETTUCES, radishes, snap peas, baked goat cheese, mint, red wine vinaigrette | 16
FOIE GRAS terrine, Carcavelos, strawberry-rhubarb jam, warm scone, buckwheat | 28
BILLI BI SOUP, fennel, grilled miche bread | 14

Ricotta DUMPLINGS, mortadella, pepperoncini, parmesan, ramps, pistachio | 22
Roasted TURNIPS, bone marrow, turnip greens, pear-ginger purée | 18
Curried RABBIT RAGU, vadouvan pappardelle, peas, carrots, thai basil | 24

Grilled SUNCHOKES, freekeh porridge, dandelion kimchi, carrots, wheatgrass sauce | 32
Chamomile-crusted ALASKAN HALIBUT, roasted artichokes, watercress, couscous, bacon | 37
Wild Acres SPRING CHICKEN, fava beans, cabbage, wild rice, maple-Banyuls glaze | 36
LAMB chop, plum-hoisin glazed meatloaf, pea and spring onion ragù, lamb jus | 38
Feller’s Ranch AMERICAN WAGYU STEAK*, shallot confit, potato mousse, rapini, sauce bordelaise | 42

RHUBARB TART, oatmeal custard, tonka bean ice cream, green cardamom meringue | 14
CARROT CAKE, cream cheese frosting, raisin, pecan, carrot-ginger sorbet | 14
“COOKIES & CREAM” milk sorbet, cocoa macaron, vanilla custard, lemon verbena | 13
Shepherd’s Way ‘Hidden Falls’ CHEESE, honey mustard, honeyberry jam, seeded baguette | 14


Bûcheron is proud to replace tipping with a Hospitality Charge to support our values of providing living wages for all team members. A 21% Hospitality Charge will be added to all dinner checks. Pursuant to Minnesota Statute §177.23, Subd. 9, this charge is not a gratuity for direct employee service.

*These items are raw or undercooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meat, fish, or other proteins can increase the risk of contracting a foodborne illness.

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